LOCO MOCO
Steps:
- For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.
- For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
- Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
- For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
- In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
- For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
- To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.
CHEF JOHN'S LOCO MOCO
This amazing Hawaiian comfort food classic is made by topping rice with a fried burger, which is then smothered with a rich, brown gravy and finished with a fried egg. Seriously, how did it take until 1949 for someone to think of this combination? We all get hangry sometimes, so whether you're a broke student or an older professional who just wishes you were, this cheap, filling bowl of goodness is the perfect solution. Garnish with green onions.
Provided by Chef John
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 30m
Yield 2
Number Of Ingredients 14
Steps:
- Season patties with salt, pepper, and cayenne.
- Whisk beef stock, soy sauce, Worcestershire sauce, sesame oil, ketchup, sugar, and cornstarch together in a bowl.
- Melt butter in a skillet over medium-high heat. Cook patty in the hot skillet until a browned crust forms on the bottom, about 5 minutes. Flip; toss in green onions and cook the other side until both beef and onions are browned, 4 to 5 minutes more. Remove patty and most of the green onions to a plate.
- Pour beef stock mixture into the skillet. Stir, scraping up browned bits from the bottom, until thickened, about 2 minutes. Reduce heat to low and reserve gravy until needed.
- Melt remaining butter in another skillet over medium heat. Add eggs to the skillet and fry side-by-side until whites are set and yolks are still runny.
- Divide rice between 2 serving bowls. Place patties over the rice, spoon gravy on top, and add the fried eggs.
Nutrition Facts : Calories 607.5 calories, Carbohydrate 59.6 g, Cholesterol 266.8 mg, Fat 24.7 g, Fiber 1.3 g, Protein 33.5 g, SaturatedFat 9.8 g, Sodium 962.9 mg, Sugar 8.6 g
ALMOST WHITE CASTLE® HAMBURGERS
If you are from the Chicago area, you have heard of White Castle® hamburgers. I believe down south they are Krystal®. This is the closest I have come to the real deal. Serve each with American cheese, dill pickle slices, and Dusseldorf mustard. Enjoy!
Provided by Frank David
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10x15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.
- Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.
- Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 16.4 g, Cholesterol 26.5 mg, Fat 6.2 g, Fiber 0.7 g, Protein 8.3 g, SaturatedFat 2.1 g, Sodium 283.3 mg, Sugar 1.7 g
MOCK HAMBURGERS
This is a money saving recipe from Grandma Margaret that was featured in Woman's World magazine, 7/19/10 issue which hit the stands this week-end. The description said they are crisp and crusty on the outside and moist on the inside. I am posting the recipe here for safe keeping as I haven't yet made it.
Provided by Debaylady
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, add the mashed beans, breadcrumbs, eggs, onion, ketchup, Worcestershire sauce, garlic powder and pepper.
- Mix together all above ingredients .
- Shape into 6 (3/4-inch) patties.
- Heat 2 tablespoons oil in large heavy skillet over medium heat.
- Add 3 patties; cook, turning them once, about 5 minutes per side, until browned on both sides and cooked though. Remove and reserve on plate.
- Repeat with remaining 2 tablespoons oil and remaining patties.
- Place patties on buns with lettuce and tomato. If desired serve with ketchup or mustard.
Nutrition Facts : Calories 396.2, Fat 12.4, SaturatedFat 2, Cholesterol 70.5, Sodium 209.5, Carbohydrate 53.4, Fiber 14, Sugar 3.3, Protein 19.6
MOCK HAMBURGERS
Make and share this Mock Hamburgers recipe from Food.com.
Provided by Dienia B.
Categories Low Cholesterol
Time 11m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- grind together beans onion sage bread.
- season flour make patties ,little cakes.
- dip in flour.
- fry in oil.
Nutrition Facts : Calories 405.4, Fat 9.7, SaturatedFat 1.5, Sodium 1146.3, Carbohydrate 66.7, Fiber 8.5, Sugar 4, Protein 13.3
GLUTEN MOCK HAMBURGERS
Make and share this Gluten Mock Hamburgers recipe from Food.com.
Provided by Budgiegirl
Categories Asian
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine water and ground burdock (if available).
- Place saucepan on high heat and bring to a gentle boil.
- Reduce heat to medium and simmer.
- Tear gluten in small teaspoon sized pieces and drop into the water. Allow to cook fro 15 minutes while water continues to boil gently.
- Remove gluten with a slotted spoon and drain on paper towels.
- Grind gluten in food processor or meat grinder until it resembles the texture of coarsely ground steak.
- In a bowl, mix oil, miso, garlic power, cumin, coriander, and yeast. Add ground gluten and mix well.
- Ground gluten can be eaten directly or sautéed in oil for a few minutes.
- It is a loose "meat" that will not hole its shape without a binding materieal. Soy or chickpea flour is recommended.
Nutrition Facts : Calories 32.6, Fat 2.6, SaturatedFat 0.4, Sodium 72.8, Carbohydrate 1.7, Fiber 0.7, Sugar 0.2, Protein 1.1
JUICIEST HAMBURGERS EVER
No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.
Provided by Jane
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
- Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g
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